Remember when I shared with you my lemon chickpea orzo soup? It’s a perfect spring time soup and these rosemary biscuits are it’s BFF.
These vegan rosemary biscuits are THE ultimate comfort food because when done right they are buttery, flakey, and so dang delicious. They are also versatile because they work great for breakfast, lunch and dinner. Not only did they go well with my soup, I used the leftovers to make egg sandwiches for breakfast and they did not disappoint. Rosemary is one of my favorite herbs so making rosemary biscuits is a no brainer in my mind.
After a serious binge of the Great British Bake Off on Netflix (comment if you’re with me on this) I can’t help but look into finding the best ways to make bake goods – because after all baking is a science. I began researching tips to yielding the best biscuits and one thing I read was to grate the butter into the flour mixture. This is something I’ve never tried but I figured I would experiment with this method. Let me tell you, this step is CRUCIAL and made these biscuits so buttery and flakey – which is exactly what you want in a biscuit.
Another trick to shaping these biscuits is using a mason jar lid. I’m a big fan of repurposing kitchen items and this eliminates the need for a cookie cutter!
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 Tablespoons vegan butter, cold ( I use Earth Balance)
- 1 Tablespoons fresh chopped rosemary
- 1 cup almond milk or water
- Preheat oven to 425 degrees Fahrenheit
- Mix flour, baking powder, salt, and rosemary together
- Using a grater, grate butter into mixture
- Mix in liquid until you have a stiff dough
- Put mixture on floured surface and knead a few times insuring dough is not sticky
- Using a rolling pin, roll out dough to 1 inch thickness
- Cut out circle shapes using a cookie cutter or mason jar lid
- Place on non stick baking sheet and bake for 15 minutes
If you try these rosemary biscuits, snap a pic and give me a shout out on Instagram @themindfulavocado or #mindfulavocado.